AppetizerMain Course

Octopus in Red Wine

Name: Octopus in Red Wine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 annosta
Cuisine: greek
Ingredients: 1 000 g octopus cleaned; 250 ml red wine dry; 30 ml red wine vinegar; 1 kpl yellow onion chopped; 4 kynsi garlic minced; 30 g tomato paste; 2 kpl bay leaf; 30 ml olive oil; 1 tl salt; 0,5 tl black pepper freshly ground; 15 g fresh parsley chopped (valinnainen)

This traditional Greek appetizer features tender octopus braised in a rich red wine sauce with aromatic vegetables. The slow cooking process ensures a melt-in-your-mouth texture and deep, savory flavors. It's a perfect starter for a Mediterranean-inspired meal.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 50 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 366 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: kala, nilviäiset ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 000 goctopus, cleaned
250 mlred wine, dry
30 mlred wine vinegar
1 kplyellow onion, chopped
4 kynsigarlic, minced
30 gtomato paste
2 kplbay leaf
30 mlolive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

15 gfresh parsley, chopped(valinnainen)

Välineet

wooden spoon · cutting board · knife · large heavy-bottomed pot

Valmistusohje

Vaihe vaiheelta

1
If using fresh octopus, ensure it is thoroughly cleaned; if frozen, thaw completely and pat dry.
Noin 5 min
Kokin vinkki: To clean octopus, remove the beak and eyes, then rinse well under cold water.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Noin 1 min
3
Add the octopus to the hot pot and sear for 5-7 minutes, turning occasionally, until it releases its liquid and begins to turn pink.
Noin 7 min
Kokin vinkki: Do not overcrowd the pot; sear in batches if necessary.
4
Remove the octopus from the pot and set aside.
Noin 1 min
5
Reduce the heat to medium, add the yellow onion to the pot, and sauté for 5-7 minutes until softened and translucent.
Noin 7 min
6
Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Noin 2 min
Kokin vinkki: Be careful not to burn the garlic.
7
Pour in the red wine and red wine vinegar, scraping up any browned bits from the bottom of the pot.
Noin 1 min
Kokin vinkki: This deglazing step adds flavor to the sauce.
8
Return the octopus to the pot, add the bay leaves, salt, and black pepper.
Noin 1 min
9
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 60-80 minutes, or until the octopus is very tender when pierced with a fork.
Noin 1 t 20 min
Kokin vinkki: Cooking time can vary significantly depending on the size and type of octopus.
10
Once tender, remove the octopus from the pot and slice it into bite-sized pieces.
Noin 5 min
Kokin vinkki: Discard the bay leaves.
11
Return the sliced octopus to the sauce and stir to combine.
Noin 1 min
12
Serve warm, garnished with fresh parsley if desired.
Kokin vinkki: This dish pairs well with crusty bread or a simple rice pilaf.

Annosta kohti

Ravintoarvot

30%Pisteet

Kalorit: 365,8kcal
Proteiini: 46,3g
Hiilihydraatit: 9g
Rasva: 9,6g
Kuitu: 1,4g
Sokeri: 3,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover octopus in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over low heat until warmed through, or in a microwave.